Tartare Sauce

Name: Tartare Sauce
Ingredients: the yolks of two uncooked eggs; half a cupful of oil; three tablespoonfuls of vinegar; one of mustard; one teaspoonful of sugar; one-quarter of a teaspoohful of pepper; one teaspoonful of salt; one of onion juice; one tablespoonful of chopped capers; one of chopped cucumber pickles

From Ransom's family receipt book, 1885, 1885

This sauce can be used with fried and broiled meats and fish.

Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

41Calories

1 gProtein

7 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories41 kcal

Protein1.1 g

Carbohydrates6.6 g

Fiber1.3 g

Sugars4.8 g

Total Fat0.7 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium2817 mg

Potassium59 mg

Calcium28 mg

Iron0.5 mg

Magnesium14 mg

Phosphorus25 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A1.9 mcg

Vitamin E0.2 mg

Vitamin K5.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate5.2 mcg

Choline0.9 mg

Caffeine0 mg

Water80 g

As published

This recipe was extracted from Ransom's family receipt book, 1885 (1885) by D. Ransom, Son & Co, page 5. The excerpt below is the record exactly as published.

Tartare sauce. ^fARTARE SAUCE FOR ABOVE.— The yolks of two ] uncooked eggs, half a cupful of oil, three tablespoonfuls' of vinegar, one j of mustard, one teaspoonful of sugar, one-quarter of a teaspoohful of pepper, j one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickles

Cook this with the app: pantry check, scaling, and the assistant.